Cast Iron Grilled Skillet Cornbread

This month’s #baketogether recipe from Abby Dodge had me jumping for joy! Not only did Abby choose a lovely and extremely easy to prepare buttermilk cornmeal batter, she gave the us options for preparing the batter in either in a sweet or savory way.

Given those two choices, I’ll choose savory 9 times out of 10.

The day I decided to make this recipe was also the day we were having some company over for a backyard cookout. The weather outside was in the 90’s so the air conditioning was on in the house.

For the main course of the meal, we threw a turkey breast on the smoker with some lemon and rosemary and set the timer for approximately 4 1/2 hours, adding cherry wood chips every couple of hours.You can’t beat that for easy backyard entertaining!

Not wanting to add any heat to the house, I decided that it would be fun to try and cook the cornbread out on the grill alongside the sweet potatoes and veggies and see what happens. As it turns out, it worked wonderfully well and was quite the star of the evening meal.

*I was also trying to keep the calories down and make this a “points friendly” (Weight Watchers) side dish so I substituted Stevia instead of sugar. Feel free to use sugar if you so desire. I won’t tell 🙂

If you’d like to try this recipe/method yourself, here’s all you need to do.

-Preheat your grill to approximately 350 degrees (or arrange hot coals in a circle, around the perimeter of the grill, leaving the center free from coals) -Cover 1 or 2 bricks with tin foil and place them in the center of the grill. -Place your seasoned empty skillet on top of the brick and close the cover. **Using a brick to elevate your foods from the direct flame, will turn your grill into your outdoor oven** -Heat your empty seasoned cast iron skillet in the grill while you prepare the batter.

-Add all the dry ingredients into a large bowl and stir to combine.-Add the wet ingredients to a small bowl and whisk to combine. -Add the wet ingredients into the dry ingredients and stir to combine but not over mix. -Add the frozen corn and stir until just combined. -Carefully spoon the batter evenly into skillet (my skillet is sectioned, you’re may not be…no matter) and cover the top. -Cook for approximately 20 minutes or until the cornbread is nice and golden brown.

If you can’t stand the heat in the kitchen, keep your cool and take it outside!!! You can bet your skillet cornbread I’ll be making these again this summer!

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Renee Goerger

Hi! I’m Renée! Thanks so much for visiting me here in my Kudos Kitchen, where I like to inspire you with delicious family-friendly dishes which are easy to prepare as well as being a feast for your eyes, and your taste buds!

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